These colourful indulgent macarons add a little colour to any tea party.
Afternoon Tea Macarons
For the macarons
200g Ground Almonds
225g Icing Sugar
Pinch of Salt
150g Egg Whites
70g Caster Sugar
1 tsp Vanilla Extract
Pink, Yellow and Green Food Colourings
For the filling
125g Unsalted Butter
250g Icing Sugar
80g Cream Cheese
For the Strawberry Jam filling
½ jar Strawberry Jam
For the alternative Kiwi Jam filling
200g Granulated Sugar
1 tbsp Lemon Juice
Pre-heat the oven to 160°C/Fan 140°C/Gas Mark 3 and line a cookie sheet with baking paper in preparation.
Sift together the ground almonds and icing sugar. Repeat 3 times.
In a bowl, whisk the egg whites and pinch of salt until frothy.
Add the caster sugar 1 spoon at a time.
Mix for a further 5 minutes, or until stiff peaks form.
Fold the egg mixture into the dry ingredients a spatula at a time, being careful not to beat out too much air.
Fold in the vanilla extract.
Separate the macaron mixture into 3 bowls.
Stir a couple of drops of food colouring into each batch before transferring to piping bags.
Pipe the mixture into 36 rounds approximately 3.5cm wide.
Leave to settle for 45 minutes.
Tap the baking tray on the worktop before baking the macarons in the oven for 15-20 minutes, or until the tops are crisp and glossy.
Remove the tray from the oven and transfer the macarons to a wire rack before they stick to the baking paper.
For the filling, whisk together the butter, icing sugar and cream cheese.
Scoop the filling into a piping bag.
Choose whether you’d like Kiwi or Strawberry Jam.
You will need ½ jar of Strawberry Jam. If using Kiwi Jam, you need to blend the lemon juice, kiwis and sugar together.
Use the frosting and your preferred jam (Strawberry or Kiwi) to sandwich together the macaron halves.
Keep the macarons in an airtight container.
For a chewier macaron, refrigerate overnight before serving.